A vacuum sealer keeps frozen peaches at their peak of freshness. The airtight bag locks in the flavor while keeping freezer odors out. The soft texture of peaches will require them to be frozen before sealing. Without this critical step, the soft peaches will be crushed and their juices will be pulled out when the air is extracted from the bag.
Dry Pack Peaches
Wash, dry, peel and pit the peaches. Cut each fruit into individual slices. Toss the peach slices with lemon juice or powdered fruit preservative to coat all of the surfaces. This prevents the peaches from turning brown when exposed to air.
Line a baking tray with wax paper to prevent the peach slices from sticking to the metal during freezing.
Arrange the peach slices on a baking tray. This makes a dry pack for the peaches, which allows for easier removal of a few slices from the bag since the peaches do not freeze together.
Freeze the peaches until solid, which will take about two hours.
Transfer the frozen peaches to a vacuum sealer bag and insert the end of the bag into the vacuum sealer. Turn the machine on to remove the excess air and seal the bag. Return the peaches to the freezer for up to one year.
Syrup Pack Peaches
Wash and dry the peaches. Peel the skin off, remove the pits and slice enough peaches to yield one qt. Usually, this requires five medium to large peaches. Toss the peaches with lemon juice or fruit preservative to prevent browning.
Combine two cups sugar and four cups water in a saucepan over medium heat until the sugar dissolves. Cool the syrup to room temperature.
Fill the vacuum bags half way with peaches. Pour enough of the syrup to just cover the peaches.
Freeze the vacuum bags overnight standing upright in the freezer until frozen solid.
Put the open end of the bag into the vacuum sealer and turn the machine on to seal the frozen bags. Return the sealed bags to the freezer for up to one year.
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